Hello Hawaii Ice Cream
Notes: Unsweetened sliced dried coconut (also called coconut chips) is sold in Asian markets and some natural-food stores. Or use sweetened shredded dried coconut.
This recipe goes with Tropical Sundae
More From Sunset
- Calories: 340
- Calories from fat: 69%
- Protein: 4.8g
- Fat: 26g
- Saturated fat: 15g
- Carbohydrate: 25g
- Fiber: 0.4g
- Sodium: 93mg
- Cholesterol: 67mg
- 3/4 cup sugar
- 1 1/4 cups half-and-half (light cream)
- 1 can (10 oz.) coconut milk
- 2 large eggs
- 2 teaspoons vanilla
- 3/4 cup unsweetened sliced dried coconut
- 3/4 cup chopped roasted, salted macadamia nuts
- 1. In a 2- to 3-quart pan, combine sugar, half-and-half, and coconut milk. Stir over high heat until bubbles form at pan edge (scalding, about 180°), 5 to 8 minutes.
- 2. In a small bowl, whisk eggs to blend. Then whisk about 1/2 cup of the hot cream mixture into eggs. Return egg mixture to pan and stir over medium-low heat with a flexible spatula-scraper, scraping pan bottom and sides thoroughly for even cooking, until custard thickly coats a metal spoon (about 190°), 8 to 10 minutes.
- 3. Add vanilla to custard.
- 4. At once, nest pan in ice water and stir custard often until mixture is cold, 10 to 15 minutes.
- 5. Pour cold custard through a fine strainer into a bowl, then pour mixture into an ice cream maker (1-qt. or larger capacity), or strain directly into the maker; discard residue. Freeze according to manufacturer's directions.
- 6. As ice cream churns, stir coconut in a 10- to 12-inch frying pan over medium-high heat until toasted, about 4 minutes. Pour from pan and let cool.
- 7. When ice cream is almost firm enough to scoop , add coconut and macadamia nuts. Continue freezing until mixture is firm enough to scoop, dasher is hard to turn, or machine stops.
- 8. Serve softly frozen, or freeze airtight (see below).
- Firming and Storing Ice Cream:
- To get frozen desserts hard enough to scoop onto a cone, or to store them, transfer when frozen to an airtight container and put in the freezer at least 3 hours or up to 1 week.
- If freezing with ice and salt, leave the frozen dessert in ice and salt up to 3 hours.
- For best flavor and texture, serve frozen desserts within a week. On longer standing, icy crystals develop.
- Nutritional analysis per 1/2 cup.
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